From Julia Child's Kitchen
New York: Alfred A. Knopf, 1975. Child, Paul; Walton, Albie. Book Club (BCE/BOMC). Hard Cover. Very Good / Good. Item #2345037
ISBN: 0394480716
Book club edition. Very good in good jacket. Jacket toned with minimal loss from corners and nickel-sized spot on spine. Binding tight and square, pages clean, bright, and unmarked.
xvi, [2], 687, [1], xxvi, [2] pp. 8vo. Black-and-white illustrations. "One of the first and most important - and most successful - cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white line art and photographs throughout."..."Julia Child (August 15, 1912 - August 13, 2004) was an American chef, author and television personality. She introduced French cuisine and cooking techniques to the American mainstream through her many cookbooks and television programs, notably The French Chef which premiered in 1963. Her most well-known cookbook is Mastering the Art of French Cooking, published in 1961."
Price: $25.00